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Smoked Trout Spread

Source: American Home Cooking
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Makes about 2 cups (Serves 16)
From the old pureed shrimp paste of South Carolina to contemporary cream cheese concoctions, fish and shellfish spreads have a long (if not always venerable) history in the country. Of the many varieties around, this is our favorite, which we developed originally for one of our earlier books, "Smoke and Spice" (1994). If you don't want to smoke the trout yourself, use 1/2 pound of a good store-bought fish.
For the Smoked Trout:
2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
One 8- to 10-ounce trout, preferably brook trout, gutted (head on or off)
For the Spread:
3 ounces cream cheese, softened
3 tablespoons minced onion
3 tablespoons pecan pieces, toasted
1 tablespoon fresh lemon juice
1 1/2 teaspoons Creole mustard
1 teaspoon white-wine worcestershire sauce
several drops of hot pepper sauce, such as tabasco
Crackers, zucchini rounds, or cucumber rounds, for serving
Stir together the lemon juice, horseradish, and a bit of salt and freshly milled black pepper to taste. Rub the mixture inside the trout. Let the trout sit at room temperature for 20 to 30 minutes.

Fire up a smoker or covered grill to 225-250 degrees F., following the manufacturer's instructions for smoking. Oil the cooking grate well. Place the fish on the cooking grate as far from the fire as possible.

Smoke the fish covered for 25-35 minutes, until the trout is opaque and flakes easily. Open the smoker only when necessary, and cover as quickly as possible, to minimize the loss of heat and smoke.

When cool enough to handle, flake the fish and place it in a food processor, discarding the skin and bones. Add the remaining ingredients, except for the crackers, and process until well mixed, but with a bit of texture to it. Pack the spread into a small serving bowl and refrigerate, covered, for at least 30 minutes.

Serve chilled with crackers or vegetables.

Serving size = 2 tablespoons

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 cups (Serves 16)
Calories: 50
Fat. Total: 4g
Protein: 4g
Carbohydrates, Total: 1g
Sodium: 31mg
% Cal. from Fat: 72%
Cholesterol: 14mg
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: ML Reviewed: 08/13/2011
Smoked Salmon from Smoke & Spice Book Even Better!
Using the Wild Willy #1derful Rub from S&S book on bonless, skinless salmon makes even better spread (that one is a 5 cup)than the smoked trout! Excellent use of the less-meaty tail section of the filet.
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